Local Southwestern chain Blue Mesa continues their Texas chef series with an April menu from Bolsa and Bolsa Mercado's Jeff Harris and Matt Balke. The duo are utilizing local products from the Mozzarella Company, Caprino Royale, and Windy Hill Farms for a goat-centric menu that includes chevre and country ham croquettes, goat tamales, and a goat cheesecake with cajeta. The dishes are available at all Blue Mesa locations through the end of the month. [SideDish]
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